Peruvian Chicken and Rice Bowl
Serves 420 mins prep30 mins cook
A delicious bowl featuring marinated chicken thighs, fragrant jasmine rice, and fresh cucumber salad, all enhanced with a cilantro jalapeño sauce. Perfect for a hearty meal.
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What you need
Instructions
1: Add olive oil, seasonings, garlic, and lime juice to a large bowl. Mix to combine. 2: Add chicken, coating all sides. Cover, set aside, and let marinate for 15-20 minutes. 3: Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Add chicken and cook for 3-4 minutes. 4: Flip chicken and cook for an additional 2-3 minutes. Remove and set aside. 5: In the same pan, add onion and sauté for 3 minutes, scraping the bottom of the pan. 6: Add chicken bouillon, cumin, and turmeric. Sauté for another minute. 7: Add garlic and cook for another minute. 8: Add washed rice and mix to combine for 2 minutes. 9: Add peas and mix. 10: Add water and season with salt. Bring to a boil and mix for about 2 minutes. 11: Add chicken and juices. Cover, turn to the lowest setting, and cook for 25 minutes. 12: For the sauce, blend jalapeños, cilantro, garlic, lime juice, mayo, sour cream, sea salt, honey, and olive oil until combined. 13: For the salad, mix cucumber, cherry tomatoes, red onion, olive oil, apple cider vinegar, and chopped cilantro in a bowl.View original recipe